Eggless Cookies and Cream Cupcakes

As well as many others, wine and cheese, bread and butter, gauc and tortilla chips, burger and fries the list can go on and on!

These cupcakes were the best eggless cupcake I’ve made, I was really impressed. They were light, fluffy and moist. I would happily make them again and again and feel happy in the process! They also tasted so yummy, I especially loved the frosting as I tweaked it to be made with cream cheese instead of buttercream.

The other great thing about these cupcakes was how easy they are to make. So this recipe deserves an extra *gold star*. Happy, happy me :).

1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

About me

Hello and welcome to my small corner of the web and thank you for having a look through my website. My life revolves around food. I have a love for chocolate, chillies and cake. Hope you find something that inspires you.